Garlic Aioli

For a condiment that feels indulgent, this garlic aioli is surprisingly kind to your wellness goals. It’s made with good fats and real ingredients, adding rich flavor without the processed sugars found in many store-bought versions. I remember the first time I tasted real aioli, not from a jar but whisked by hand in a friend’s sunlit kitchen. It was a revelation. That creamy, garlicky magic transformed a simple plate of roasted potatoes and grilled vegetables into something unforgettable. It tasted like a secret, one that felt both luxurious and completely within reach.

That’s the heart of this recipe. Making mayonnaise homemade isn’t about fancy technique; it’s about reclaiming a simple, foundational flavor. This garlic aioli recipe is your ticket to that experience. It’s about turning a few humble ingredients into a sauce that makes everything better—from a weeknight sandwich to a platter of party fries. Regular kitchen, regular time, great results. Let’s make a batch of creamy, dreamy aioli that will become your new kitchen staple.

Print

Ingredients List

Garlic aioli starts with a short list of simple, powerful ingredients. The beauty of making your own mayonnaise is knowing exactly what’s in it, and each component here plays a starring role.

• 1 large egg yolk, at room temperature
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely minced or grated (about 1 teaspoon)
• ¼ teaspoon fine sea salt, plus more to taste
• ¾ cup neutral oil (like avocado, grapeseed, or light olive oil)
• Freshly cracked black pepper

Smart Swaps & Notes:

• Oil: A neutral oil is key for that classic, creamy aioli flavor. If you love a fruity note, you can use half light olive oil and half neutral oil.
• Garlic: For a smoother, more mellow garlic flavor, grate the clove on a microplane. For a sharper bite, mince it finely with a knife.
• Dairy-Free/Lighter Option: This recipe is naturally dairy-free. For an even lighter version, you can use just ½ cup of oil, though the aioli will be slightly less thick.

Timing

This is where homemade aioli truly shines. From start to finish, you’re looking at about 10 minutes of active time. No cooking, just whisking.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Compared to running to the store, you’ll have a fresher, tastier condiment in less time than it takes to unload the groceries. It’s one of the fastest ways to upgrade a meal.

Step-by-Step Instructions

Follow these simple steps for the best homemade mayonnaise recipe you’ve ever made. The key is patience and a steady stream of oil.

1. Prepare Your Base. In a medium bowl, whisk together the egg yolk, lemon juice, Dijon mustard, minced garlic, and salt until the mixture is completely smooth and slightly pale. This base is your emulsifier—it’s what will hold all that oil in a creamy suspension.

2. Start the Emulsion. This is the most important step. While whisking constantly and vigorously, begin adding the oil drop by drop. Yes, literally one drop at a time for the first 2-3 tablespoons. This slow start is non-negotiable for a stable, creamy garlic aioli that won’t break.

3. Stream in the Remaining Oil. Once the mixture has thickened and looks like a loose mayonnaise, you can start adding the oil in a very thin, steady stream. Continue to whisk the entire time. You’ll see it transform into a thick, luxurious sauce.

4. Season and Serve. Once all the oil is incorporated, taste your aioli. Adjust with more salt or a pinch of black pepper if needed. For the best flavor, let it sit for 15-20 minutes before serving to allow the garlic to meld beautifully.

Nutritional Information

A serving (about 1 tablespoon) of this garlic aioli provides approximately:

• Calories: 120
• Fat: 13g
• Carbohydrates: 0g
• Protein: 0g

This aioli is a source of healthy fats from your chosen oil. Using avocado oil, for instance, adds monounsaturated fats. The fresh garlic isn’t just for flavor; it contains allicin, a compound with noted wellness properties. It’s a condiment where every ingredient serves a purpose.

Equipment Needed

You don’t need any special gadgets to make incredible aioli. A simple whisk and bowl will do the trick for that authentic feel. However, for absolute ease and a guarantee against breaking, I often use an immersion blender or a small food processor. They make the process of making mayonnaise homemade virtually foolproof and take about 60 seconds.

• Medium mixing bowl
• Whisk (or immersion blender/small food processor)
• Measuring spoons and cups
• A cup with a pour spout for the oil (helpful for controlling the stream)

Why You’ll Love This Recipe

This garlic aioli recipe is about more than just a sauce; it’s about unlocking a world of flavor with minimal effort.

1. Unbeatable Freshness: The flavor of freshly minced garlic and lemon juice is vibrant and alive, something jarred versions can’t replicate.
2. Total Control: You decide the garlic level, the tang, and the salt. Make it exactly how your family loves it.
3. Versatile Foundation: This aioli is a blank canvas. Stir in herbs, smoked paprika, or a dash of hot sauce to create endless variations.
4. Quick Kitchen Win: In 10 minutes, you can create a condiment that impresses guests and makes your weeknight dinner feel special. Comfort food, made easy.

Healthier Alternatives for the Recipe

This base recipe is already quite clean, but you can tailor it to fit specific dietary preferences without losing its creamy charm.

• For an Egg-Free Aioli: Substitute the egg yolk with 1 tablespoon of aquafaba (the liquid from a can of chickpeas). The process is the same, and you’ll get a wonderfully creamy, plant-based garlic aioli.
• Lighter Version: Use ½ cup of oil instead of ¾ cup. The aioli will be slightly less rich but still perfectly dippable and delicious on sandwiches.
• Flavor Boosters: Add a tablespoon of plain Greek yogurt for a tangy, protein-rich twist, or blend in a roasted red pepper for a sweet, smoky dimension.

Serving Suggestions

This is where the fun begins. Your homemade garlic aioli is ready to become the star of the show.

• The Classic Dip: Serve it alongside a pile of crispy french fries, sweet potato fries, or roasted potato wedges. It puts any ketchup to shame.
• Sandwich Secret Sauce: Slather it on burgers, chicken sandwiches, or veggie wraps. It’s phenomenal in a BLT.
• Seafood’s Best Friend: A dollop on grilled shrimp, fish tacos, or crab cakes is a game-changer.
• Veggie Enhancer: Use it as a dip for crudités, a drizzle over grilled asparagus, or a sauce for roasted cauliflower.
• Party Perfect: Thin it slightly with a touch of water or milk and use it as a decadent dip for pretzels or artichoke leaves. It pairs wonderfully with other creamy appetizers, like my Baked Elote Dip or a tangy French Onion Dip.

Common Mistakes to Avoid

A little knowledge goes a long way in ensuring your aioli is perfect every time.

1. Adding Oil Too Fast: This is the number one reason aioli breaks. If you pour the oil in a glug instead of a slow stream, the emulsion can’t form. Start with drops, always.
2. Using Cold Ingredients: Room temperature egg yolk blends much more easily with the oil. Take your egg out of the fridge 30 minutes before you start.
3. Not Tasting at the End: The garlic flavor will develop as it sits. Always do a final taste and adjust the salt, lemon, or pepper after everything is combined.
4. Over-Whisking After It’s Thick: Once your aioli is thick and holds its shape, stop. Over-whisking can sometimes cause it to thin out or separate.

Storing Tips for the Recipe

Proper storage keeps your homemade aioli fresh and safe.

• Refrigeration: Transfer your garlic aioli to an airtight container and store it in the refrigerator. It will keep beautifully for up to 5 days. The garlic flavor will continue to mellow and deepen over time.
• Freezing: I do not recommend freezing aioli, as the emulsion is likely to break and become grainy when thawed. It’s best enjoyed fresh.
• Serving Note: Always use a clean spoon to scoop out what you need to prevent contamination. Let it sit at room temperature for 5-10 minutes before serving to soften slightly for easy dipping or spreading.

Conclusion

There you have it—the secret to creamy, homemade perfection isn’t a secret at all. It’s just a bowl, a whisk, and a few minutes of care. This garlic aioli recipe proves that the most impactful flavors often come from the simplest processes. It’s a condiment that turns the everyday into something memorable, a little jar of kitchen magic you made yourself.

I hope this becomes your go-to sauce for dipping, spreading, and savoring. Once you experience the difference real aioli makes, it’s hard to go back. Simple ingredients, warm memories.

I’d love to hear how your aioli turns out! What did you pair it with? Share your creations and tag @StackSipSnack on Pinterest so I can see your kitchen wins. And if you’re looking for more creamy, crowd-pleasing dips, check out my Loaded Taco Dip or this always-popular Buffalo Chicken Dip. Food that feels like home is just a recipe away.FAQs about Garlic Aioli

💬 Lets Stay Connected!
For daily recipes, kitchen tips, and exclusive content, follow me on:
👉 Facebook for behind-the-scenes & community fun
👉 Pinterest for visual inspiration & meal ideas
👉 X (Twitter) for quick tips & trending recipes

📲 Join the flavor journey, your next favorite recipe is just a follow away!